Crystallization and Melting Profiles of Blends of Palm Mid Fraction, Virgin Coconut Oil and Canola Oil as Cocoa Butter Substitutes as Determined Using Differential Scanning Calorimeter and Pulse Nuclear Magnetic Resonance Techniques

摘要

The isothermal melting and crystallization behavior of cocoa butter substitute (CBS) formulations,consists of oil blends among palm mid fractions (PMF), virgin coconut oil (VCO) and canola oil (CO) weredetermined using a Differential Scanning Calorimeter (DSC), while their melting and crystallization profileswere measured as the CBS solid fat content (SFC), using pulses Nuclear Magnetic Resonance (pNMR),Bruker Minispec. The CBS formulations were developed through ternary mixture of the three oils with differentratios created using a Mixture Design, Design Expert version 6.0. Selected formulations were compositionallymodified through immobilized Thermomyces lanuginose lipase column which catalyzed the interesterificationunder controlled conditions: temperature (40-60°C), catalyst concentration (1-10%), time (4-48h), C8:0 (1-5 mole)at 200 rpm orbital shaking. DSC data showed the melting behavior of the CBS was in the range between?H 6.1491J/g-62.7894J/g. The melting peak for all blends was between 25.88- f 33.78°C. The SFC for ternaryblends at 25°C was between 5.84-46.85%. While at 37.5°C the SFC was in the range between 0.00-0.03%.Based on the analysis, a ternary blend constitutes of PMF:VCO:CO ratio of 90:5:5 (sample S3 or S10) with SFC(25°C) of 46.84 or 46.40% was selected for modification through enzymatic acidolysis to produce low caloriecocoa butter substitute.